FDSC Exam 2 Questions
Which type of water are we removing through the drying process?
Free
What is the icon used to distinguish food products that have been irradiated?
Radura
Why do we dry foods?
Reduction of costs, reduction in weight, and preserve food from spoilage
Name two differences between refined and whole grains.
Refined- mainly endosperm, need to be enriched, palatable, easier Whole- all 3 parts, fiber, vitamins, and minerals, rancidity issues, less soluble, more difficult
Which of the following is the one of the oldest foods?
Rice
Food is made safe by changing which of the following?
pH, temperature, and water activity
Hard wheat has greater gluten content than soft wheat.
True
High temperature, short time pasteurization corresponds to 161F for 15 s.
True
Raw meat should be stored below cooked food in refrigerated storage.
True
Sesame is the newest and ninth allergen.
True
Severe heat preservation can create a commercially sterile product.
True
Sugar in the caramel covering caramel apples helps to encourage the growth of listeria monocytogenes.
True
The Federal Food, Drug, and Cosmetic Act is the current "mother" food law.
True
The Nutrition Labeling and Education Act required the nutrition facts panel to be included on the food product.
True
The USDA FSIS regulates the safety of meat, poultry, and processed egg products.
True
There are over 1000 different serotypes of Salmonella.
True
White milled rice is the rice commonly found in the grocery store
True
What is the primary benefit of glass packaging?
100% recyclable
Which of the following is present in baking powder but NOT baking soda?
Acid
Which type of active agent in food packaging releases compounds for the food product to uptake?
Active releasing agent
What kind of active agent uptakes compounds released from the food?
Active scavenging agent
Name three areas that are sources of contamination in food processing.
Agricultural environments, meat processing, produce processing, and food processing environments and handling
Which type of food packaging has little to no oxygen present?
Anaerobic packaging
Which of the following food preservatives has the main purpose to inhibit lipid oxidation?
Antioxidants
Which part of the wheat kernel is rich in fiber?
Bran
What is the main reservoir for E. coli?
Cattle
Which type of food spoilage involves enzymatic reactions such as enzymatic browning?
Chemical
Which type of heat transfer heats solids?
Conduction
Which type of heat transfer is used in frying?
Conduction and convection
Which of the following is a risky consumer behavior related to food safety?
Consuming raw cookie dough
What is the application of heat to change the structure of molecules in food?
Cooking
Which freezing equipment results in small ice crystals similar to those found in Dip N Dots?
Cryogenic freezing system
Which type of food additive is intentionally added to food products for a specific purpose?
Direct
Which type of freezing has contact between the refrigerant and the food product?
Direct contact
Name two examples of active packaging.
Embedded films, steam release films, time-temp indicators, vented bags, and microwave crisping sleeve
Which of the following means to add vitamins and minerals back lost during processing?
Enrichment
Which of the following is an advantage for both frozen and refrigerated storage?
Extend shelf life
Each batch of natural food colorings is tested by the FDA.
False
Extruded and puffed products use only pressure to create a unique "puffed" texture.
False
Fat provides no additional flavor and tenderizing in baked goods.
False
Food preservation chemically alters the food making it unsafe to eat.
False
Freezing food makes it microbial safe to eat upon thawing.
False
Gluten and gliadin are the two main proteins in flour to make gluten
False
High acid foods (pH < 4.6) require heat and pressure in the canning process.
False
Irradiation makes radioactive foods.
False
Microbial growth only results in negative changes in food.
False
Microwaving plastic containers is NOT a concern for material migration into your food.
False
Qualified health claims require significant scientific evidence to be approved.
False
Secondary food packaging has direct contact with food products.
False
What government agency ensures the safety of meat, poultry, and egg products?
Food Safety and Inspection Service
What is the use of methods and techniques to transform agricultural products into food ingredients or processed food products?
Food processing
Which of the following food is exempt from nutrition facts labeling?
Foods offered by small business, infant formula, foods solid in bulk and not for sale to consumers, foods sold in restaurants
Gamma rays are the most common source of radiation.
True
What two proteins make up gluten? Class Responses
Glutenin and gliadin
Define heat and mass transfer.
Heat transfer- movement of heat from a source to a food through conduction, convection, and radiation Mass transfer- removal of water by evaporation from a solid food
Which part of the grain is inedible?
Hull
What is a compound that binds free water in food products?
Humectants
What is NOT a requirement on the principle display panel?
Image of the food
What freezing method results in individual frozen products?
Individual quick freezing, direct contact
Which is an example of a food that was POSITIVELY impacted by microbial growth?
Kimchi, pickles and beer
Which bacteria grows well in refrigeration?
Listeria monocytogenes
What kind of food requires pressure and heat for canning?
Low acid (pH > 4.6)
Which reaction occurs in fried food making a golden brown color and fried flavor?
Maillard reaction
The Fair Packaging and Labeling Act required all food products to indicate which of the following?
Net contents, standard of identity, and name and location of manufacturer
Is it common for people to develop Listeriosis from Listeria monocytogenes?
No
What is an individually quick frozen product?
One fish filet frozen at a time
Which food product is commonly irradiated?
Spices
Which of the following is a voluntary standard for food products?
Standard of grades
Which of the following is required on the principle display panel?
Standard of identity and net quantity
What encouraged the growth of Listeria monocytogenes in apple?
Sugar from the caramel, warming of the apple from the caramel, and interior of the apple was exposed
A misbranded food will have a label that contains false information.
True
Air is present in all baked goods in some amount for leavening.
True
Anaerobic packaging limits air exposure thereby limiting rancidity.
True
Deep fat frying requires full immersion of food into oil.
True
Doughs have less moisture than batters and require kneading.
True
Drum drying uses two large heated drums.
True
Enriched foods have vitamins and minerals added back that were lost through processing.
True
Food processing can extend shelf life and provide healthy food options.
True
Freezer burn can be limited by controlling your freezer temperature fluctuations.
True